Build Your Own Arcade Controls Forum
Main => Everything Else => Topic started by: Monkey on February 26, 2008, 07:18:51 am
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well i wasnt a well known member before my sabatical :)
ive not been here for over a year and before that i was only here a short time, i had a world of ideas and projects i wanted ot do and was ready to do but due to personal/work/family thnigs happening i was unable to do anything and it f**k everythnig up. but ive finally got my life back on track and looking forward to finally starting the projects now :)
this was just me saying hi and an introduction
oh and do we still like bacon? ;D
(http://photos-d.ak.facebook.com/photos-ak-sf2p/v135/175/88/722806920/n722806920_405539_2273.jpg)
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Welcome back.
Post some pics.
I <heart> bacon!
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bacon lovers receive you with open arms (",)
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Mmmmmmmmmmm.......
Bacon!
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Bacon. Is there anything that material can't do?
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Where your dryer has "receive bacon" scratched into it, the one in the Arby's restaurant near me has "wipe hands on pants".
Its so stupid, but still cracks me up every time I see it. ;D
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Here's something for your taste buds :)
(http://www.geocities.com/daniel_270/chocbacon.jpg)
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I have to admit, I did start salivating after seeing that photo..............
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Bacon is good . . . as bacon. Wrap a fillet mignon in bacon and you end up with a $20 piece of meat that tastes like bacon. Of course, if you wanted a piece of meat that tasted like bacon you could always just buy bacon and not waste your money on an expensive steak.
Other things bacon ruins includes: hamburgers, salads, baked potatoes.
Good in BLTs, though.
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You anger the gods if you attempt to make bacon taste like something other than bacon! It is OK to make other things taste like bacon, but to make bacon taste like other things is UNTHINKABLE!
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How about bacon stuffed with bacon, then wrapped in bacon? :notworthy:
...sounds good to me!
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Bacon is good . . . as bacon. Wrap a fillet mignon in bacon and you end up with a $20 piece of meat that tastes like bacon. Of course, if you wanted a piece of meat that tasted like bacon you could always just buy bacon and not waste your money on an expensive steak.
Other things bacon ruins includes: hamburgers, salads, baked potatoes.
Good in BLTs, though.
:dizzy: The only food I can think of that bacon would ruin is ice cream.
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Bacon is good . . . as bacon. Wrap a fillet mignon in bacon and you end up with a $20 piece of meat that tastes like bacon. Of course, if you wanted a piece of meat that tasted like bacon you could always just buy bacon and not waste your money on an expensive steak.
Other things bacon ruins includes: hamburgers, salads, baked potatoes.
Good in BLTs, though.
That's a bit close-minded with the thinking. The point of adding the bacon is not to make the meat taste only like bacon. It's like why people add salt to foods. It's not to make the food taste like salt. It's to enhance the natural flavors of the food. The idea of wrapping bacon around a steak is to add the fat and smoked flavor which bacon provides IN ADDITION to the high level of flavor that the meat already provides.
If you have a $20 steak that you wrap in bacon, and all it tastes like is bacon, then I'm sorry, but you have no clue how to cook a steak.
Bacon mixed with certain shellfish is done because shellfish really don't have a lot of inherent fat to them so by wrapping bacon around it, or mixing with bacon, you can add fat to the fish which prevents it from drying out and getting rubbery.
Like salt, bacon has to be used moderately for it to provide the flavor enhancement you seek. Too much, and like salt, the food gets ruined. If you wrap so much bacon around your steaks that all you taste is bacon, then you've done the equivalent of putting half a pound of salt on your food. This all makes sense because bacon is pretty much just fat and salt.
Once again, the point of wrapping foods in bacon while cooking is not to make them taste like bacon. It's to enhance the natural flavor of the food, add a layer of protection for the juices inside the food, and add an aroma and enhancement due to the addition of a flavorful food.
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I've never wrapped bacon around a steak. I've only had it that way when I've ordered a fillet from a nice restaurant. And if you have a nice piece of meat, you don't need to add fat to it, nor bacon flavor. People also, quite regularly, melt butter on their steaks while they cook. I generally think this is a bad idea as well (though not as bad an idea as wrapping it in bacon, since at least butter doesn't have an overpowering flavor).
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That's a bit close-minded with the thinking. The point of adding the bacon is not to make the meat taste only like bacon. It's like why people add salt to foods. It's not to make the food taste like salt. It's to enhance the natural flavors of the food. The idea of wrapping bacon around a steak is to add the fat and smoked flavor which bacon provides IN ADDITION to the high level of flavor that the meat already provides.
If you have a $20 steak that you wrap in bacon, and all it tastes like is bacon, then I'm sorry, but you have no clue how to cook a steak.
While I agree with most of what jdurg saying, there is a reason (well, actually two) that bacon is commonly used with filet mignon and not other cuts. One reason is because filet mignon is inherently LESS flavourful than other cuts (which is the same reason why it is fairly common to serve filet with a sauce). The other reason is, as jdurg points out, to provide additional fat content to keep things juicy.
Filet needs to be cooked very quickly and never, ever, ever beyond medium rare.
When cooked properly, as jdurg points out, the filet will not be overwhelmed by the bacon.
If you don't like to eat bloody beef, order a ribeye instead of filet mignon.
EDIT: I should mention that I never willingly order filet mignon -- I only ever eat it at weddings or other fixed-menu gatherings. Beef is a wonderful food (I was raised in cattle country) and there are so many tasty cuts available that it doesn't make sense to purposefully order an expensive cut that doesn't explode with natural flavour.
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Yes, but a filet mignon (cooked properly) is oh-so-very tender... :)
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Yes, but a filet mignon (cooked properly) is oh-so-very tender... :)
Alas 'tis too true, but the trade off is natural flavour.
Some folks LOVE filet (or veal) because it is so tender (as you say, cooked properly) ... but dental health has improved over the years and I likes me stuff thats tasty.
;D
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Yeah. I always give my steaks the index-to-thumb test for doneness. If I press the tip of my index finger to the tip of my thumb in an "okay" type of pose, then press on the mound at the base of my thumb, that's how my steak should feel when I press on it. To me, that indicates the perfect level of doneness. The toughest I'll ever let it get is how my middle finger to thumb "tenderness" feels. Any tougher than that, and I'll just throw it away.
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Any tougher than that, and I'll just throw it away.
Now you're just wasting ... just wrap it in bacon!
;)
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Or dump A-1 on it. A-1 has been the savior of many over cooked steaks. Won't touch the stuff otherwise.
A-1 is best used as a dip for a grilled cheese sandwich. Now, I know, sounds weird, but don't knock it 'till you try it! :cheers:
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Now you guys are just being silly ...
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Me? I'm being serious. Someone got me to try that about 12 years ago, I've been doing it ever since.
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Nah. A-1 is a great addition to a philly cheesesteak. Don't add so much that it's dripping out, but add enough so you get the nice flavor of it in each bite of your greasy, myocardial infarction inducing concoction.
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greasy, myocardial infarction inducing concoction.
I am now SOOOO hungry ...
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Yes, but a filet mignon (cooked properly) is oh-so-very tender... :)
So is a slice of wonder bread. But, like a fillet mignon, a slice of wonder bread doesn't taste like a good steak. ;D
I'm speaking in generalities. I always do when I talk about what I like and don't like re: food. For example, I don't like pickles, yet pickles make a good potato salad. I don't like typically like olives . . . can't even stomach an olive-based martini. But my spaghetti sauce wouldn't be nearly as good without it.
I don't doubt that it is possible to cook certain meats with certain quantities of bacon and have it taste good. In fact I've eaten them before. But just because you see someone give a great Power Point presentation doesn't mean that it is not correct to say that Power Point is a terrible tool that absolutely ruins public speaking and presentations. Generally speaking, people put bacon on things with the intent or at least the result of simply making them taste like bacon. Often, and rather comically, they do it to $20 4 oz. steaks. It makes no sense.
I love bacon. That's why I eat it. If I want my food to taste like bacon, I'll eat bacon. If I want to put people to sleep, I'll prepare a bunch of slides and give a Power Point presentation.
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Oh yeah . . . by the way, I make a killer cream of potato soup, with bacon. There are exceptions to every rule. :cheers:
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If I want to put people to sleep, I'll prepare a bunch of slides and give a Power Point presentation.
You're a lawyer ... you don't need PowerPoint to put people to sleep ...
;)
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That's right. I'll get a court order.
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Hey, not all lawyers are boring and bad. The attorney I hired when closing on my house was fantastic. He explained everything to me in clear, simple English and highlighted and annotated EVERYTHING on my HUD-1 that I would need to report/remember when filing my taxes this year. It made everything so unbelievably easy and resulted in a great refund. In addition, after the closing was finalized I got home to find a bottle of champagne outside my door (a pretty good $60 bottle) with a nice card from the lawyer's office. Was a nice surprise.
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:dizzy: The only food I can think of that bacon would ruin is ice cream.
You only say that because you've never tried it!!
Jouster
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:dizzy: The only food I can think of that bacon would ruin is ice cream.
You only say that because you've never tried it!!
Jouster
They sell Lobster Icecream here in maine... I dont think I would try bacon OR lobster icecream if my life depended on it tho.
As to the steak thing, I "accidentally" discovered that marinading steak (after a thorough beating with a fork) with raspberry vinigrette (the salade dressing) for 12 hours made for an awesome steak when grilled on a slated grilltop (no pan frying or broiling, as the marinade will carmelize too much). I didnt accidentally discover the marinade, but I did discover that doing this to pork makes it taste identical to the fried pork found in western chinese restaurants.
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Beef is a wonderful food (I was raised in cattle country) and there are so many tasty cuts available that it doesn't make sense to purposefully order an expensive cut that doesn't explode with natural flavour.
I've got this friend that's funniest guy I ever met. I went to an Outback Steakhouse with him and when asked how he would like his steak prepared...
"Just cut the horns off, wipe it's ass and bring it on out!!"
:laugh2:
Now there's some natural flavor for ya... :D
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Beef is a wonderful food (I was raised in cattle country) and there are so many tasty cuts available that it doesn't make sense to purposefully order an expensive cut that doesn't explode with natural flavour.
I've got this friend that's funniest guy I ever met. I went to an Outback Steakhouse with him and when asked how he would like his steak prepared...
"Just cut the horns off, wipe it's ass and bring it on out!!"
:laugh2:
Now there's some natural flavor for ya... :D
;D
Similar story - Big family gathering one time at a steak house type place. When my brother-in-law was asked how he would like his steak he replied, "take it out back, describe the concept of fire to it, put it on the plate and bring it out." The waiter just smiled.
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Other things bacon ruins includes: hamburgers, salads, baked potatoes.
Add shrimp and oysters to that list. Who in their right mind wraps bacon around seafood?!
Bacon improves dove, though.
and bananas. a girlfriend once swore that it was the shiznit. i tried it and really, it was as interesting as sushi. so i just unwrapped the bananas, ate the bacon, then ate the banana as dessert ;D
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:dizzy: The only food I can think of that bacon would ruin is ice cream.
You only say that because you've never tried it!!
Jouster
They sell Lobster Icecream here in maine... I dont think I would try bacon OR lobster icecream if my life depended on it tho.
As to the steak thing, I "accidentally" discovered that marinading steak (after a thorough beating with a fork) with raspberry vinigrette (the salade dressing) for 12 hours made for an awesome steak when grilled on a slated grilltop (no pan frying or broiling, as the marinade will carmelize too much). I didnt accidentally discover the marinade, but I did discover that doing this to pork makes it taste identical to the fried pork found in western chinese restaurants.
Acetic Acid does a great job of breaking down cell walls thus tenderizing the meat. In many cases, carpaccio has a vinegar soaking which, in a sense, cooks the meat without heat ever having to be applied.
Kobe Beef Carpaccio with shredded parmesean slivers on top is phenomenal.